Skip to main content

One Dish No-Knead Bread

For years I've sworn that I am going to get over my fear/hate relationship with yeast, and every year, it still hangs on.    A few weeks back I made the Angel Biscuits and those went fairly well, and I thought, now's the time for bread.  Several other Taste of Home Volunteer Field Editors shared their reviews of this recipe, and that boosted my confidence even more.

Here's the thing, bread can't be rushed, you can't force it to rise.  I chose to make this on a day where I had nowhere to be and could give it as much time as it needed.  It wasn't the warmest of days, so I preheated the oven, propped open the door and then proofed it above it.  First rise went swimmingly.  I punched the dough down and moved it to the baking dish for the second rise, but I wasn't happy with the appearance.   I could tell it was going to make a bumpy rough loaf, which my guys can turn their noses up at.   I removed the dough and shaped it into a loose ball like this.   Just folded the edges over to pull the top smooth.   I definitely wouldn't classify it as "kneading".

2nd rise went great too (woo hoo!) and I popped it into the oven to bake. It definitely needed the foil cover, and I used a probe thermometer with the temp alert set.  After the loaf was baked, I brushed the top with melted butter, and then loosely covered it back up with the foil.

Most no-knead breads are dense and lumpy, and this one wasn't.   It had a great texture that was perfect for eating as is, and was also great toasted.    Next time I will definitely double the recipe and make them in 9x5 loaf pans.  This didn't last the day, all 3 of us are serious suckers for homemade bread.  Thanks so much to Heather C for this fantastic recipe and helping me get one step closer to conquering yeast!


                     
* Exported from MasterCook *

                      One-Dish No-Knead Bread

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 teaspoon  active dry yeast
  1 1/2 cups  warm water (110° to 115°)
  2 3/4 cups  all-purpose flour
  2 tablespoons  sugar
  2 tablespoons  olive oil
  1 1/2 teaspoons  salt

In a large bowl, dissolve yeast in warm water. Stir in remaining ingredients to form a wet dough. Cover; let rise in a warm place until doubled, about 1 hour.

Stir down dough; transfer to a greased 2-1/2-qt. baking dish. Cover; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 425°.

Bake 20 minutes. Reduce oven setting to 350°. Bake until top is golden brown and a thermometer reads 210°, about 20 minutes. (Cover loosely with foil if top browns too quickly.)

Remove bread from baking dish to a wire rack. Serve warm. Yield: 12 servings.

Source:   "http://www.tasteofhome.com/recipes/one-dish-no-knead-bread"



Comments

  1. Glad to see you're venturing into bread making, Jolene. I told you you could do it! :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy! Print Wi

Southern Fried Chicken Strips

  Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken. I chose this recipe , and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it. I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I l

Copycat Dunkin Donuts Power Breakfast Sandwich

I'm one of those people that preparedness makes all of the difference.  If I have easy snack and meal choices ready to go, then I can resist the call of the drive through.  I've been enjoying baked eggs for a while now, usually with sauteed peppers and onion, on top of a whole grain English muffin.  When Dunkin Donuts came out with their new Power Breakfast Sandwich I immediately thought, I can make that at home! I started with the same base baked eggs recipe that I've been using.  I do normally use whole eggs, but for this version to keep it true to the Dunkin Donuts one, I just used the whites.  I sauteed diced bell pepper and onion until they were soft, then let them cool.  I chopped up some baby spinach, discarding the stems.  I had lots of eggs on hand, so I separated them myself, but you could definitely use the store bought egg whites. I beat the egg whites, added a bit of salt and pepper, the veggies, and then poured them into a sprayed muffin top pan .  Bake